Atlantic salmon is fatty and high in omega-3s, which is exactly the type of fish the American Heart Association recommends that you eat at least twice weekly. Though wild Atlantic salmon is an endangered species, the Atlantic salmon at your local grocer’s is almost certainly sustainably farmed. No matter the cooking method, Atlantic salmon is […]

Banana flowers (a.k.a. banana blossoms) are, as the name suggests, the blossoms from a banana tree. Left on the tree, they would blossom into bananas. Like bananas, they are wonderfully edible. They don’t so much taste like a banana as like something that will grow into a banana. They have a similar aromatic profile, but […]

Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak.

Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Sliced thinly, it can be used in stir-fry, sear or hot pot.

Short ribs are popular in many international cuisines. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. Methods of preparation include braising, stewing, and sous-vide. Short ribs may also be barbecued, a popular method that subjects the beef to high […]

The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into […]

Gai choy is usually pickled, stir-fried, stewed, or braised. It’s recommended that it’s blanched first if you want to remove some of the bitterness.